Methi ki roti (Roti with Fenugreek leaves)

Methi ki roti is healthy and tasty. Methi is also known as fenugreek
leaves. This roti is a simple
way to add methi in your regular
meals. To prepare methi roti coarsely chopped methi and spices are added to
whole wheat flour and with the water kneaded into the dough. The small portion of the dough is rolled into roti
then roti is partially cooked on hot griddle then cooked directly over flame
then methi roti’s are lightly coated with ghee. Methi roti goes well with any
dal or any vegetable curry.

Ingredients:

2 Cups of whole wheat flour1 Bunch of methi leaves (Fenugreek leaves)¾ Cup of water or as required for making the dough½ Teaspoon turmeric powder½ Teaspoon red chili powder1 Pinch of asafetida (Hing) or to your taste (optional)1 Teaspoon salt or to your taste Butter for applying on the rotiCooking measurement conversionMeasurement converter

Methi (Fenugreek leaves)

Directions for making the dough:

1. Wash and clean the methi. Separate the methi leaves from the stems, then fine chop them.

4. Add a little water at a time and mix it in a rotating motion from the center of the bowl to outward until it form a dough and it cleans the sides of the bowl, knead it for few minutes, until the dough become soft and just the right rolling consistency.

5. Knead the dough with wet hands make a ball and put it back into the bowl, then cover it and keep it aside for at least half hour. Dough maker or food processor could be used to make the dough

Chopped methi (Fenugreek leaves)

methi mixed flour dough

Directions for making the methi ki roti:

1. Pre heat the tawa (cast iron flat griddle) on medium heat.

2. Take some extra flour in a plate for dusting.

3. Knead the dough with wet hands for a minute, and then roughly divide the dough into 10 parts without forming into the balls. (Size of the balls depends how thick you want to make the roties) 4. Dust your hands lightly with the extra flour, take a portion of the dough and roll it in between your palms in to a ball.

Heat the griddle (Tawa)

Flour for dusting

5. Place the ball of dough into flour and press flat, dusting on both sides.

6. Now place the dough on the rolling board or chackla (Indian roti rolling board) and with the help of a rolling pin roll into a 6”circle or as you prefer. Methi roti is rolled thicker then chapatti.

Place the dough on chackla or rolling board

Roll the dough into a circle

7. Now pick the roti and pat between your hands for few seconds to shake off the excess flour.

8. Place the roti on the hot tava (griddle), and let it cook. In about 30 seconds little bubble will start appearing with the help of a tongs turn the roti over to other side and cook for 30 seconds, if the roti sticks to the tava (griddle), it is not hot enough, if it is too dark or burn, it is too hot, adjust the heat accordingly.

Place the roti on hot griddle (tava)

Turn the roti around

9. Once both side of the roti are cooked, then with the tongs (chimta) lift the roti off the tava (griddle) and immediately place it over the medium flame on the gas stove. Keep moving the roti in a circular motion about all the time, cook on both sides over the flame. Methi ke roti does not puff up as the wheat roti and it take little longer to cook then chapatti.

Place the roti on the flame of the stove

With the tongs keep moving the roti

10. When you see black or brown spots on both side of roti, and you have the desired crispness, take the roti off the stove and slap it lightly over the cooking board to take the flour out, and then apply some butter or ghee. Serve the roti hot.

Methi roti is cooked from both the side

Apply butter or ghee over the roti

Rack

Tips:

1. Chopper could be used to chop methi.

2. Instead of fresh Methi leaves you can use dried Methi leaves for Making Methi roti.

3. If you have electric stove then take a cake cooling rack and place it over the burner and cook roti over the rack.